Heat dressing in large skillet on medium-high heat. Add pineapple and chiles; cook 3 to 5 min. or until lightly browned, stirring occasionally. Add meat; cook and stir 5 min. or until browned.
Stir in broth and soy sauce. Bring to boil; cover. Simmer on low heat 1 hour or until meat is tender, stirring occasionally.
Mix cornstarch and water. Add to meat mixture along with nuts and peppers; mix well. Bring to boil; simmer 1 to 2 min. or until thickened, stirring constantly. Serve over spaghetti.
The color of the lean part of fresh beef should be bright cherry-red. Beef is a dark, purplish-red color when first cut, but after cutting and exposure to air, the surface becomes bright red because of a reaction with oxygen.
Substitute hot cooked rice for the spaghetti.
Encourage your family to eat right with this low-calorie meal. As a bonus, the pineapple and red peppers team up to provide a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 5 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.